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Alexandra Beauvais

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MAISON 123
Autumn 2024

Alexandra Beauvais

wellness and healthy food coach

@Caroline Ablain

What do you hope to convey through your cooking?

Love! You don’t just feed on food, you feed your soul, your heart. Visit is joyful, it’s a wonderful vehicle for transmission, art therapy self-discovery, sharing and experimentation. It’s all about doing and testing, you don’t judge yourself, you experience life! At least, that’s what I do for myself, my that I’ve been proposing for several years in my wellness workshops. well-being.

What are your 10 must-have ingredients in the cupboard?

Everyone has their own preferences in the cupboard and in the fridge. In the latter, I always butter ½ salt and various oils (yes, oils keep in a cool place 😉 ) and in the cupboard cupboard: spices, Fleur de sel, seaweed, flax meal, almond powder, buckwheat, oilseeds and seeds. These are for me, these are the basic products that I even in my coaching courses.

What dish do you like to cook for your guests?

In summer, vegetables just browned a la plancha will be served with fish or seafood. shellfish from the Breton coast. In winter, my guests love organic pig confit (yes, yes, there are some in Brittany ). I marinate a pork shoulder with spices and coarse salt, honey, and bake it for 4/5 hours in a low-temperature casserole dish. However in other words, vegetables are at least half the plate.

Cuisine.@jeanneeloiseguerin.

@jeanneeloiseguerin

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@jeanneeloiseguerin

What's the one product you never forget to buy when shopping?

½ teaspoon butter

What's your motto or mantra in life?

“Nourish your heart to be in touch with the World” “Never forget that each of us has a light inside of us. someone somewhere needs it”.

How do you see the future of food?

A more plant-based diet is important to me, even if I honor my guests with dishes they like, as I mentioned above, in our daily lives, we We don’t eat a lot of animal protein, but only occasionally. I don’t like extremes whatever they may be, I firmly believe that we can eat more healthily (permaculture, organic etc) and enjoy ourselves at the same time, if we relearn to savor, take our time and enjoy our food. time to look at what we eat. Everything goes too fast, more and more, everything has to be immediately. This is the our major problem, being disconnected from our real needs.

How do you think diet can play a role in preventing breast cancer?

I believe that food plays an important role in our health, but not only than. Comme je le disais plus haut. Lors de mes courses, well-being there are of course the cooking workshops, but that’s only 1/3 of the course. The rest is about learning or relearning to Listen to yourself, to your body, your breathing, your heart. Learn to be less judgmental. We spend our days not observing, but judging, or judging ourselves. And our thoughts and words have an impact on us. You’ll understand that I can’t separate the two sides. Both feed us.

What advice would you give to women who want to adopt a healthier diet?

Listen to their needs, feel what their body has to say. I often say, “the body (in particular, the heart and intuition) knows before the head!” For example, if you’re craving a chocolate teddy bear, when you learn to listen to your No, because it’s eaten with immense pleasure, conscious, we taste it, we savor it. We no longer throw ourselves at it. And as a result, there are no more prohibitions, since we’re making ourselves conscious pleasure.

Are there any specific foods you recommend for their daily well-being?

Good first cold-pressed oils, a variety of vegetables, spices, dark chocolate, seaweed and oilseeds. Visit The list is long, and as usual, what’s good for one is not necessarily good for the other (intolerances, allergies, sensitivities, incompatibilities with medical treatments, etc.), incompatibilities with medical treatments), so let’s “listen to each other”!

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@jeanneeloiseguerin

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@jeanneeloiseguerin

How has cooking healthy food influenced you personally or those around you?

That’s not quite how it happened for me. No matter how much I exercised and how healthy I ate, it didn’t matter. didn’t stop me from having a heart problem. I then realized that I’d omitted an important fact: learning to love myself, and that involves non-judgment and learning to connect with oneself. So yes, it changed a lot things for those around me and for myself. Life is looked at from a different angle with a maximum of benevolence. But we’re still human, it’s a daily job.

How can you incorporate the notion of pleasure into a healthy, balanced diet?

I think you’ll have understood by now that the pleasure is there, it couldn’t be otherwise with what I’ve set up in my life. I’m not going to eat seeds or oilseeds because I’m told they’re healthy! No, I eat them because I taste them and enjoy them!

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RECIPE N°01

Summer seasonal tart

PREPARATION  15 min  COOKING  20 min

*For autumn, replace zucchini and tomatoes with squash varieties, fresh herbs and onions.

@jeanneeloiseguerin

INGREDIENTS

Serves 4

FINE PASTA

  • 130 g chickpea flour
  • 50 g flax meal
  • 50 g almond powder
  • 2 eggs
  • 2 tbsp olive oil
  • Salt
  • Ground pepper
  • Water

GARNITURE

  • 4 tablespoons pesto
  • Seasonal vegetables (here zucchini, small cherry tomatoes, onions)
  • 100 g feta cheese
  • 1 onion
  • Olive oil

Preparation

  1. Preheat oven to 180°C.

  2. In the bowl the robot or by hand, arrange all visit ingredients for thin dough, then mix. Add a net water if required. Small tip for a gluten-free dough fine spreadto dispose a first sheet from cookingto dispose your dough, then again arrange a 2ème sheet paper cooking. Spread pastry with roll between the two leaves.

  3. Prick the dough with a fork.

  4. Cook for 10 min. Remove from oven.

  5. Wash vegetablesWash chop.

  6. Peel and slice onion.

  7. Brush the bottom of the tart with the pesto, arrange the vegetables sliced, sprinkle from feta, file washers onion.

  8. Drizzle with of oil, season with pepperand place in the oven for 10/15 min.

  9. Serve warm or cold.

SUGGESTION: This dough base can also be used for crackers, but you can also use it to make your own. Use as a pizza dough base by adding baker’s yeast. This recipe is a a basic recipe that can be adapted all year round, depending on the vegetables in season.

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RECIPE N°02

Poached pears with spices and prune caramel

PREPARATION 30 min COOKING 15 min

@jeanneeloiseguerin

INGREDIENTS

Serves 4

  • 4 pears
  • 1 cinnamon stick
  • 1 dash lemon juice
  • Saffron (or turmeric)
  • 30 g Xylitol (optional)
  • 4 spoon. à s de granola sans gluten*
  • Caramel
  • 250 g pitted prunes
  • 25 cl almond drink (or other)
  • 30 g butter ½ teaspoon salt (or oil)
  • 30 g potato starch
  • 1 little Fleur de sel
  • Vanilla or other spice (optional)

Preparation

CARAMEL PREPARATION

  1. Rehydrate if if necessary the prunes.

  2. Mix them at adding 15 cl of drink drink.

  3. Add the spicesFleur de saltand remaining of drink almond and starchMix again.

  4. Cook in saucepan until thickening or food processor processor (10 min at 100°C).

  5. Blend and add butter cold, then blend again. Pour into a jar and one once cooled set aside in a cool place.

PEAR PREPARATION

  1. Bring to boil water and Xylitol then pour in the saffron. Et continue on low heat for 5 minutes.

  2. Add the pears cut into halved and peeled. Faire cook for 10 minutes. (visit function to their maturity).

  3. Drain and let cool.

  4. Presentation: arrange ½ pears on plates, add granola, prune caramel prunes.

  5. Add if you the to a scoop of vanilla and chocolate chocolate.

SUGGESTION: you can make your own homemade granola by crushing oilseeds and roasting them with buckwheat and oat flakes (gluten-free), adding yacon and baking to lightly caramelize.